Breakfast · Nashto
Thepla
Thin spiced fenugreek flatbread
A thin, spiced flatbread of whole-wheat and gram flour flavoured with fenugreek, green chillies, turmeric, red chilli and a touch of sugar, rolled to no more than ¼ inch and baked on a tawa until golden.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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If using fresh fenugreek, chop the leaves and wash them well.
In a paat (bowl), mix all the ingredients except the baking oil with water into a semi-soft dough. Set aside for .
Divide into 5 equal portions.
Roll each portion into a circle about 6–7 inches across and no thicker than ¼ inch.
Heat a tawa (griddle). On a medium flame, bake each thepla until golden brown on both sides. Serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: fenugreek can be replaced with cabbage, radish or bottle gourd. For radish or bottle gourd, grate the vegetable and squeeze out its water before mixing it with the other ingredients. In these cases, use a quarter less water for the dough.
Serve with
Eat plain, or with pickle, chutney or curd.
Nutrition
EstimatedPer thepla
300 kcal
- Protein
- 11 g
- Carbohydrate
- 54 g
- Fat
- 6 g
The recipe makes 5 theplas.
Whole recipe
1,490 kcal
- Protein
- 55 g
- Carbohydrate
- 268 g
- Fat
- 29 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos